Chocolate Amaretto Truffles (Vegan)

Silky smooth vegan chocolate amaretto truffles. These boozy truffles are perfect as a homemade gift for a loved one, whether for Valentine's or just to let them know you care. With lots of different decorating options, you can keep these as simple or extravagant as you like!
Prep Time: 1 hour
Set time: 4 hours
Total Time: 5 hours
5 from 6 votes
flatlay of colourful chocolate truffles in a bowl on a light grey surface.

Tell me someone who doesn’t love chocolates? These yummy truffles are especially good to gift to someone, especially with everything that’s going on in the world right now, sending a box of homemade chocolates to a friend or family member is a thoughtful gesture that is bound to make them smile! Although best stored in the fridge, I did send these across Ireland in the post to my Mom, and they arrived in safely!

The combination of amaretto and chocolate are a match made in heaven, although if you don’t have a bottle at home and would prefer not a splash out on one, you could swap in brandy, whiskey or rum in it’s place!

The best part of making these truffles is decorating them, it was honestly so much fun to add different colours, textures and designs. You can get as creative as you wish with garnishing these chocolate truffles!

vegan amaretto truffles

WHAT INGREDIENTS WILL I NEED FOR THESE TRUFFLES?

Coconut milk: You’ll need full-fat canned coconut milk to make these truffles, the low fat kind will NOT work as it won’t set properly. In order to get the best part of the coconut milk, refrigerate the can overnight and then scoop out the thick part from the top of the can. You can use the left-over liquid from the can in smoothies, soups or curries.

Dark chocolate: you can use anything from 70%-90% depending on your taste. I personally prefer the 70% as it’s sweeter but if you prefer bitter chocolate you can go with a higher cacao percentage. A lot of dark chocolate bars are vegan-friendly by default, however, be sure to check the labels for dairy such as butterfat etc.

Amaretto: I used Disarrono, which has a distinctive nutty almost marzipan-like flavour and pairs so well with chocolate. As mentioned above, you can use another liquor if you’d prefer to. Whiskey, brandy or rum would all be amazing too!

Sea salt: The tiniest amount of salt is added simply to enhance the flavour of the truffles.

Vegan white chocolate: If you can’t get your hands on this one, you can simply omit it and use more dark chocolate instead.

OPTIONAL GARNISHES

  • Freeze dried raspberries or raspberry powder
  • Freeze dried strawberries or strawberry powder
  • Finely chopped pistachios
  • Gold leaf
  • Chopped nuts such as almonds or hazelnuts
  •  

LET’S MAKE THEM

MAKE THE GANACHE

First you’ll make filling by preparing the chocolate amaretto ganache. Finely chop 5.3oz (150g) of the dark chocolate and set aside in a heat resistant bowl.

Add your coconut milk to a saucepan and place on a medium heat. Warm the coconut milk enough so that it’s simmering but not boiling. Then pour the heated coconut milk over the chopped chocolate and allow it to sit for a couple of minutes while it melts the chocolate. Go in with your spatula and stir the chocolate mixture until smooth and then add in the amaretto and salt, stir again until combined.

Spoon the chocolate mixture into silicone sphere mould pan and freeze for a minimum of 4 hours or until solid.

GARNISH THE TRUFFLES

Place the remaining dark chocolate and white chocolate in 2 separate heat resistant jars and place the jars into a saucepan filled half ways with simmering water. Once the chocolate has melted, remove both of the jars from the saucepan. I like to use jars as their tall height and small circumference makes them ideal for dipping the truflles.

Remove the set truffles from the silicone moulds and place them on a sheet of parchment paper or a silicone mat. Note: make sure you only take them out of the freezer right before you are ready to coat them, as you do’t want them to start thawing out before you get that chocolate coating on them!

Insert a cocktail stick or skewer into the bottom side of one of the truffles and dip into the chocolate. Because the truffles are frozen, the chocolate will set very quickly. Dip the truffle in for a second coat and then sit it back on the parchment paper to set. Garnish with freeze dried strawberries, raspberries or chopped pistachios. Repeat for the remaining chocolates, alternating between white and dark chocolate.

Store these chocolates in an airtight container in your fridge. They will also hold well at room temperature for a couple of days.

amaretto chocolate trufflesWHY MAKE THIS RECIPE?

RECOMMENDED TOOLS TO MAKE THESE TRUFFLES

Easy vegan amaretto chocolates

IF YOU LOVE THESE TRUFFLES, HERE ARE SOME OTHERS I THINK YOU’LL ENJOY

flatlay of colourful chocolate truffles in a bowl on a light grey surface.

Chocolate Amaretto Truffles (Vegan)

5 from 6 votes
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Silky amaretto infused chocolate ganache truffles coated in a chocolate shell. These boozy truffles are perfect if you're looking to indulge yourself or as a homemade gift for a loved one, whether for Mother's Day, Valentine's or simply just to let them know you care.
Prep Time 1 hr
Set time 4 hrs
Total Time 5 hrs
Servings 20 truffles

INGREDIENTS

  • ½ cup canned full fat coconut milk *see notes
  • 5.3 oz dark chocolate
  • 2-3 tbsp amaretto
  • Pinch sea salt
  • 5.3 oz dark chocolate for coating
  • 5.3 oz vegan white chocolate for coating

OPTIONAL GARNISHES

  • Freeze dried raspberries
  • Freeze dried strawberries
  • Pistachios chopped
  • Gold leaf

INSTRUCTIONS

  • Finely chop 5.3oz (150g) of dark chocolate and set aside in a heat resistant bowl.
  • Add the coconut milk to a saucepan and place on a medium heat until gently simmering.
  • Pour the heated coconut milk over the chocolate and allow to sit for 2-3 minutes before stirring with a spatula until smooth. Add the amaretto and salt and stir until completely smooth and combined.
  • Spoon the chocolate mixture into silicone sphere mould pan and freeze for a minimum of 4 hours or until solid.
  • Place the remaining dark chocolate and white chocolate in 2 separate heat resistant jars and place the jars into a saucepan filled half ways with simmering water. Once melted, remove the jars from the saucepan.
  • Remove the set truffles from the silicone moulds and place them on a sheet of parchment paper or a silicone mat.
  • Insert a cocktail stick or skewer into the bottom side of one of the truffles and dip into the chocolate. Because the truffles are frozen, the chocolate will set very quickly. Dip the truffle in for a second coat and then sit it back on the parchment paper to set. Garnish with freeze dried strawberries, raspberries or chopped pistachios. Repeat for the remaining chocolates, alternating between white and dark chocolate.
  • Store these chocolates in an airtight container in your fridge. They will also hold well at room temperature for a couple of days.

RECIPE NOTES

*Coconut milk: chill the can in the fridge overnight and scoop out the thick creamy part from the top of the can to use for this recipe
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